Photo: Jennifer Causey; Styling: Claire Spollen
Partially baking the pizza before freezing helps draw moisture out of the vegetables and set the crust so it stays nice and crisp. Use any hearty vegetables you like, but skip more delicate items like fresh tomatoes, as they won't hold up as well in the freezer.
Serves 8 (serving size: 2 pieces)
1. Divide dough in half. Let stand at room temperature, covered, for 30 minutes.
2. Place 2 heavy baking sheets in oven. Preheat oven to 500° (keep pans in oven as it preheats).
3. Combine mushrooms and onions on a jelly-roll pan; coat with cooking spray. Bake at 500° for 15 minutes. Add asparagus to pan; bake at 500° for 15 minutes. Remove from oven; cool.
4. Roll each piece of dough to a 15 x 9-inch rectangle on a lightly floured work surface. Carefully remove baking sheets from oven; sprinkle with cornmeal. Arrange dough on baking sheets; coat with cooking spray. Bake at 500° for 8 minutes. Spread 1/3 cup sauce over each crust, leaving a 1/2-inch border. Top evenly with vegetable mixture and cheeses. Bake at 500° for 5 minutes. Continue baking at 500° for 5 to 6 minutes, or follow freezing instructions.
5. Combine oil, vinegar, and pepper in a small bowl; drizzle over pizzas. Sprinkle with basil and salt. Cut each pizza into 8 pieces.
FREEZE: Cool partially baked pizza completely; wrap tightly in heavy-duty foil. Freeze up to 2 months.
REHEAT: Unwrap pizza; bake directly on oven rack at 450° for 20 minutes or until crust is browned and crisp. Top with oil mixture, basil, and salt.